Cake! magazine by Australian Cake Decorating Network February 2016 | Page 14

‘Chocolate Orange Spice’
Cookie Recipe
You will need:
INGREDIENTS:

METHOD:

• 200g Butter (at room temp)

1. M ix together the butter and sugar until well

• 200g Castor Sugar

incorporated.

• 1 Egg

2. Add the egg and mix well.

• 350g Plain Flour

3. Add the orange oil, cinnamon, ginger and nutmeg.

• 50g Dutch Cocoa
• 6 drops Confectioners Orange Oil
• Pinch of Cinnamon, Ginger, Nutmeg

4. Add the cocoa and flour and mix well.
5. U sing your hands, gather together the mixture into
a dough and ensure all the ingredients are fully
incorporated.

TOP COOKIE TIPS:

6. P lace the dough on a layer of cling wrap, wrap well

Place similar sized cookies onto the same
baking tray so they cook evenly.

7. Roll out dough onto baking paper or floured

Run a flat spatula or fondant smoother over the
cookies immediately after they are baked to
eliminate air pockets and uneven surfaces.
You can eliminate the orange oil and spices if
you prefer, to create a plain chocolate cookie
base to add your own flavours.

Step 1:
Use a large square cutter to cut out
the chocolate box cookie shapes,
then use a smaller square, circle,
flower and heart shape cutter to
create the individual chocolate
shapes.

and refrigerate for at least an hour.
surface and cut out desired shapes.
8. P lace directly onto a baking tray and chill for
minimum 30 minutes.
9. Bake in the oven at 160C – 170C for 8 to 10 mins
(depending on size of cookie)

Step 2:
Place the cut out shapes directly
onto a baking tray and chill in the
fridge for minimum 30 minutes
before baking.

Step 3:
Using Royal Icing pipe an outline
around each cookie in your desired
colour and flood the entire surface,
then set aside to dry for a couple of
hours.